Originally Posted by mrkristofo
Is that what you were looking for?
that is exactly what I am not understanding. If the yeast is in ferment/krausen and then they get pitched into an environement with oxygen they are going to stop fermenting and go back to reproducing until the O2 is used up and then go back to fermenting.
But if my yeast is still in oxygen consuming reproduction when I pitch, then they don't have to stop and change direction, they just keep going, and once all the oxygen in the wort is used up, they start fermenting.
So it seems like I would get a quicker ferment of my highly oxygenated wort (I strain my hops routinely) if my yeast pitch hasn't entered krausen yet.